Preparation: 1. Preheat oven to 325°F 2. Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin. Pour crumbs into a mixing bowl. Add sugar and nutmeg and stir to thoroughly blend. Add melted butter and stir to combine. 3. Press crumb mixture into bottom of 9-inch springform pan. Don't press the crumbs on the sides of the pan. Refrigerate while preparing the cheesecake filling. 4. Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy. Add eggs, one at a time. Add sweet rice flour, sour cream and vanilla. Beat on high until smooth. 5. Remove crust from refrigerator. Pour cheesecake filling into spring form pan. Smooth top with a spatula and bake for 45 minutes. 6. While cheesecake is baking, place remaining 1 cup sour cream, 1/4 cup sugar and 1 teaspoon vanilla in a bowl and whisk until smooth and blended. 7. Remove cheesecake from oven and carefully spread sour cream mixture over the top of the cheesecake. Use a spatula to spread sour cream topping over the baked cheesecake with a light touch. Return cake to the oven and bake an addition 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour before removing. 8. Cool completely and refrigerate for at least 4 hours before serving. 9. While cake is cooling combine cherry pie filling, 1 tablespoon sugar and 1/4 teaspoon vanilla. Stir to blend. Spread cherries over chilled cheesecake just before serving.